Ingredients

Preparation

Start by slicing the squash into slices a few cm's thick, the cut the skin of each one before chopping them into bite sized cubes. Place these in a 200C oven with 2 teaspoons of dried rosemary, olive oil and salt. Roast for about twenty minutes, until they're nice and tender.

While these cook chop the cherry tomatoes into quarters and the zucchini into thin half moons.

Fill your plate with spinach before adding the tomatoes, zucchini and pomegranates.

Peel the mushrooms and chop them into bite-sized slices, sauté them in a frying pan with olive oil, rosemary and salt. This should take 5-6 minutes, until they brown and become wonderful soft and tender. Add these to the salad plate.

In the same pan cook the pine nuts and pumpkin seeds, this way they'll absorb all the delicious aromas of the rosemary and mushrooms. These will take 2-3 minutes to cook, then sprinkle them over the salad. Once the butternut squash is cooked add this to the salad too.

Pour over one juiced lime, sprinkle some salt, mix up and then enjoy,

my notes

Menus & Tags

Tags:

Recent Review

Can you believe no one has reviewed this recipe yet? Insightful and well-informed reviews by our members are part of what makes Epicurious the best food site on the planet. Sign in to be the first to review this recipe, and make your opinion heard.